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You are here: Home / Recipes / Homemade Cream of Mushroom Soup

Homemade Cream of Mushroom Soup

September 19, 2018 By Kristie Sawicki 19 Comments

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This Homemade Cream of Mushroom Soup is a great soup recipe to have on hand anytime you have a recipe that calls for cream of mushroom soup as an ingredient.

mushroom soup recipe

It seems like so many recipes call for Cream of Mushroom Soup, especially crock pot recipes.

Unfortunately the canned condensed cream of mushroom soups that you can buy at the store are usually not very good for you. If you checkout the list of ingredients, calories and sodium levels, you’ll see that they have some high numbers and lots of ingredients I could not pronounce.

That’s why I am happy to share this super Easy Condensed Cream of Mushroom Soup recipe with you today!

This particular recipe makes the equivalent of 2 cans without all the extra ingredients you can’t pronounce, and I like being able to monitor how much salt goes in it.

 mushroom soup

 

Cream of Mushroom Soup Recipe

I love making homemade soup this time of year was really surprised when I learned how easy it is to make your own homemade mushroom soup. I don’t know why but I had this idea in my head that it would a tedious process that would take a lot of time and effort.

I was so wrong!

Also the homemade mushroom soup tastes SO MUCH BETTER that the store bought!

Cream of Mushroom Soup Ingredients

3/4 cup finely chopped Mushrooms
1/3 cup Flour
2/3 cup Milk
1 1/4 cup Vegetable Broth
1 tsp Onion Powder
1 tsp Garlic Powder
1/4 tsp Celery Salt
1/4 tsp Salt
1/4 tsp Pepper

 mushroom soup recipe

How to Make Cream of Mushroom Soup

Boil vegetable broth to a boil in a large pan.

In a bowl, whisk together milk and flour until flour is dissolved.

Add in remaining ingredients and continue whisking until incorporated.

cream of mushroom soup recipe

Add the milk/flour mixture to the broth, whisking to combine.

Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.

Remove from heat. Use immediately or store in airtight container in refrigerator.

Print Pin
5 from 1 vote

Homemade Condensed Cream of Mushroom Soup

Ingredients

  • 3/4 cup finely chopped Mushrooms
  • 1/3 cup Flour
  • 2/3 cup Milk
  • 1 1/4 cup Vegetable Broth
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/4 tsp Celery Salt
  • 1/4 tsp Salt
  • 1/4 tsp Pepper

Instructions

  • Boil vegetable broth to a boil in a large pan.
  • In a bowl, whisk together milk and flour until flour is dissolved.
  • Add in remaining ingredients and continue whisking until incorporated.
  • Add the milk/flour mixture to the broth, whisking to combine.
  • Reduce heat to medium, allow to cook until thickened (3-5 minutes) stirring constantly.
  • Remove from heat.
  • Use immediately or store in airtight container in refrigerator.

 cream of mushroom recipes

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  1. Linda Thomson says

    September 11, 2014 at 7:43 pm

    5 stars
    This looks delicious! I thought it was much harder to make than this. If you can get mushrooms on sale then this would be cheaper than store bought!!!! Thanks.

    Reply
  2. Cheri says

    September 12, 2014 at 10:21 am

    Do you think that this could be modified to make Cream of Chicken Soup? I was thinking about omitting the mushrooms and adding finely diced cooked chicken, carrots, and celery.

    Reply
    • Kristie Sawicki says

      September 16, 2014 at 7:23 pm

      Absolutely! Let me know how it turns out for you.

      Reply
  3. Guinan says

    September 24, 2014 at 8:08 pm

    Your recipe looks like it could be converted to a dry mix, which I would just have to add to hot/boiling water, using powdered milk and a bouillon cube/powder. I also have dehydrated, powdered mushrooms and could add some mushroom pieces from the freezer. If I want to throw together a fast slow cooker meal, I don’t want to have to make the soup from scratch each time.
    Hmmm…. I think I’ll try that!

    Reply
    • Kristie Sawicki says

      September 24, 2014 at 8:10 pm

      Please do try it and let me know how it works for you! I would love to add it to the post for anyone else who would like to make it this way instead.

      Reply
  4. Audrey says

    January 19, 2015 at 3:00 pm

    I much prefer to make my own substitutes for cream of whatever soup! Have you tried freezing this recipe? I am thinking that I’d like to make a large batch and then freeze it in appropriately sized containers for use whenever I need it.

    Reply
    • Kristie Sawicki says

      January 19, 2015 at 7:42 pm

      I’ve never tried freezing it, but I cannot see any reason why that wouldn’t work. I may have to try that myself next time.

      Reply
  5. [email protected] says

    February 19, 2015 at 12:11 am

    Thanks for putting this out there. My in-laws come from the mid-west and so many of the old family recipes call for cream of mushroom. Which basically means that we haven’t eaten them in several years because I refuse to buy that stuff. I’m pining this now and I’ll give it a try.

    Reply
  6. Terry says

    October 23, 2016 at 11:09 am

    This sounds delicious! How long will it keep in the refrigerator?

    Reply
  7. Christine says

    December 2, 2016 at 1:18 pm

    Have you canned this or is it just for immediate use?

    Reply
    • Kristie Sawicki says

      December 5, 2016 at 7:29 pm

      I have never tried canning this before.

      Reply
  8. Linda Strohman says

    August 11, 2017 at 11:57 am

    I had to leave out the celery salt -instead used celery powder. Too much sodium for me. I had a kidney removed -so I have to be careful.
    Your mushroom cream of soup and your Onion soup mix is great!!

    ~glassy

    Reply
    • Kristie Sawicki says

      August 16, 2017 at 8:28 pm

      I’m so glad you like them <3

      Reply
  9. Yvette says

    November 24, 2017 at 10:06 am

    Can this recipe be canned?

    Reply
    • Kristie Sawicki says

      January 6, 2018 at 4:41 pm

      I haven’t tried that before, but I bet it would work.

      Reply
  10. Kayla says

    October 14, 2018 at 2:06 pm

    Can you omit milk and use water instead?

    Reply
    • Kristie Sawicki says

      October 15, 2018 at 1:03 pm

      I have not ever tried that, but would love to hear how it works out if you decided to try it.

      Reply
  11. Peggy says

    October 26, 2019 at 7:58 pm

    Thanks. This was quick and delicious. Needed mushroom soup for chicken pot pie , tweaked the seasoning,

    Reply
    • Kristie Sawicki says

      October 26, 2019 at 8:00 pm

      I am so happy to hear this 🙂

      Reply

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